Restaurant: Au Wing Kee
Last visited: March 4, 2010
1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
- 2 locations: Burnaby/Vancouver
- Congee & Noodle house
- Hole in the wall, but popular
- A bit/quite dirty
- Quick & cheap eats
- The No. 9 of
, but better Burnaby
- Very familiar to Chinese locals
- Traditional Cantonese cuisine
- Famous for congee
- Extensive menu
- Lunch combos 11am-5:30pm
- Great for snacks/late night snacks (9pm-1am)
- Late night
- Open Mon-Sun 11am – 1am
- Cash only
- Dine in/Take-out
- Parking at rear
**Recommendation: Congee, Wonton noodles (they’re popular here although I haven’t tried it yet)
This place has been around for ages! It’s a totally hole in the wall dive that is very familiar to Chinese people. It’s pretty much the No. 9 of
Au Wing Kee specializes in congee and noodles, but they offer everything from chow mien, hot pot, seafood, to late night snacks. They even have a tank filled with live seafood like crab and lobster. The food is fresh, made upon order – not gourmet, but a quick, casual bite that is very easy on the wallet.
This is more or less a tribute review to those suffering from the stomach flu, cold or virus. Too many of us have been hit. I think I was first to catch the stomach flu out of the food bloggers in
On the table:
Dried Fillet with Peanut & Spare Ribs Congee 3.5/6
- It’s not really for the Western tastes buds, but it is very traditional Chinese food. It would be probably rated higher for Chinese people.
- The spare ribs aren’t the Western type of spare ribs that are really meaty. They’re really small and boney and the bones are what they use to flavour the congee.
- The meat it does have is pretty chewy and the type of meat is a cheap kind. I’m not a fan, but again it is authentic and for $4.50 you’re not going to get high quality spare ribs.
- I loved the dried fillet. Throughout the congee there are pieces of dried fish or “fillet”. It tastes like dried scallops and it’s almost jerky like. It’s salty and has a preserved fishy taste that I like.
- The peanuts are whole peanuts and they’re really soft. It gives the congee a little nuttiness.
- The congee itself is really delicious and creamy. They do a great job with that here. It’s really infused with all the flavours of the ingredients used.
Dace Fish Ball & Watercress Congee 2/6
- $4.95 – rating would be much higher for Chinese people
- This isn’t for the Western taste buds either. However for Chinese taste buds, they do a pretty good job with this congee.
- I was not a fan of this type of congee.
- It’s loaded with 8 dace fish balls are very fresh and made in house. It’s a mixture of fish paste, dried orange peel, scallions and white pepper. Very nutritious...but for me not delicious. What I hated was that the fish bones are pureed into the mixture and I could taste and bite into them. It was like scales. However for Chinese people that’s a good thing because it means it’s freshly ground up fish. The orange peel was very strong, but not bitter…but it’s just not for me.
- At the bottom of the bowl is the watercress. It’s thrown in raw, but cooks with the hot congee poured on top.
- The congee base is great. It’s lighter in taste than the spare rib congee, but still nice and creamy.
Sautéed Lettuce in Slice Pepper w/ Preserved Bean Curd Sauce 5/6
- This is again for Chinese taste buds – I really like this dish. It’s acquired though. I just love it as a side dish with congee.
- The myth or truth...is that spicy is good because it kills germs...also it makes you sweat so you sweat out the bad stuff. Chinese and I think Indian also believe that ginger kills germs...so again "sick people food". Spicy also makes you cough, so don't have it if you're coughing...and I don't think spicy is good for stomach flus either...it doesn't make sense to me...?
- It’s loaded with long strands of ginger (in photo) and round slices of green chili peppers. It has a preserved salty taste and it’s creamy, spicy (not too spicy) and very aromatic with lots of flavours.
- The green chili peppers aren’t really spicy though. They’re quite mild and I could eat them whole.
- It’s a super soupy/saucy dish, but it’s not too oily and I really enjoyed it. There's no actual pieces of bean curd in it, it's just preserved/fermented bean curd sauce - so the flavour is infused in the sauce.
- The taste is very pungent. I had the dish at No. 9 and it’s done a bit differently. I liked the one at Au Wing Kee better.